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New Pizza Stone is sticking

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Answers

  • Hoffrock
    Hoffrock Posts: 36
    Quick clarification - in his directions he says to put in the deflector first but it's not in several photos.  I suspect they were taking pictures with a cold egg mocked up and forgot to put in the deflector.  So maybe not as crazy an approach as I first thought.  Still seems hot for that type of dough.
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  • alaskanassasin
    alaskanassasin Posts: 8,883
    Hoffrock said:
    I stumbled across this in "Mastering Pizza by Marc Vetri"  - a recipe for Kamado-Grilled Neopolitan Pizza (pg 101). In the pictures he is using the EGGspander with no convEGGtor so the grill base is slightly above the bottom lip of the Egg.  The pizza stone is on the top smaller grill and he claims to leave both vents open for 50-60 minutes until the grill's thermometer reaches 650-750 and claims this gives him a 600 degree stone!!  I was getting 600 degree stone temps at 525-550 temp gauge readings.  He also recommends a 70% hydration Naples dough which is typically for home ovens in that 500-550 range with a metal peel.

    I am going down a rat hole on this **** but given all the different techniques, tips and results it's hard not to.  Monday is experiment day (again) but not sure which direction to go given all the different options.  Stay tuned.

    PS  Again, appreciate the feedback.  While I may appear frusterated, I'm still having a good time.
    I live pictures of pizza! Let’s go
    South of Columbus, Ohio.


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